Rice bran extract compositions

ABSTRACT

Aspects of the present disclosure relate to compositions having rice bran extract, method of making rice bran extract and method of using same.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of the following U.S. ProvisionalApplication No. 62/754,035 filed Nov. 1, 2018, and U.S. ProvisionalApplication No. 62/811,905 filed Feb. 28, 2019, the entire contents ofeach are incorporated herein by reference.

FIELD

The present disclosure relates to compositions comprising rice branextract, method of making rice bran extract and method of using same. Inparticular, the disclosure provides compositions and methods for use inmeat, poultry and seafood products.

BACKGROUND

Before reaching a consumer, all-natural meat and seafood products areeither stored or processed in some way. Water and proteins constitute alarge portion of meat and seafood. Storing, processing or cookingresults in loss of water, weight loss and loss of structural integrity.There is a need for a natural material that can be used with a meatproduct to restore its properties.

SUMMARY

One aspect of the present disclosure provides a composition for treatinga meat product or seafood product. The composition includes a rice branextract having between about 3% and about 9% (w/w) total phosphorouscontent, wherein a treatment of the meat product or seafood product withthe rice bran extract improves water retention in the meat or seafoodproduct. In some embodiments, the rice bran extract comprises betweenabout 5% to about 7% (w/w) total phosphorous content. In someembodiments, the rice bran extract comprises from about 0.003% to about0.08% total calcium content. In some embodiments, wherein the rice branextract further comprises one or more of: from about 45% to about 55%(w/w) ash, from about 25% to about 45% (w/w) carbohydrate, from about 4%to about 12% (w/w) protein, from about 3% to about 10% (w/w) dietaryfiber. In some embodiments, the rice bran extract further comprises fromabout 45% to about 55% (w/w) ash, from about 25% to about 45% (w/w)carbohydrate, from about 4% to about 12% (w/w) protein, and from about3% to about 10% (w/w) dietary fiber. In some embodiments, the rice branextract comprises less than about 0.2% (w/w) fat. In some embodiments,the rice bran extract comprises from about 15% to about 22% (w/w) totalsodium content. In some embodiments, the rice bran extract comprisesbetween about 1% to about 12% by weight moisture. In some embodiments,the rice bran extract has 120-150 kcal. In some embodiments, the meatproduct or seafood product treated with the rice bran extract has acooked weight yield that is at least 5% greater than a controlcomprising the untreated cooked meat product or seafood product.

Another aspect of the present disclosure provides a compositioncomprising (a) a rice bran extract having between about 3% and about 9%(w/w) total phosphorous content and (b) a natural curing agentcomprising a nitrite source. In some embodiments, the rice bran extractcomprises between about 5% to about 7% (w/w) total phosphorous content.In some embodiments, the rice bran extract comprises from about 0.003%to about 0.08% total calcium content. In some embodiments, the nitritesource comprises a nitrate salt or nitrite salt. In some embodiments,wherein the rice bran extract further comprises one or more of: fromabout 45% to about 55% (w/w) ash, from about 25% to about 45% (w/w)carbohydrate, from about 4% to about 12% (w/w) protein, from about 3% toabout 10% (w/w) dietary fiber. In some embodiments, the rice branextract further comprises from about 45% to about 55% (w/w) ash, fromabout 25% to about 45% (w/w) carbohydrate, from about 4% to about 12%(w/w) protein, and from about 3% to about 10% (w/w) dietary fiber. Insome embodiments, the rice bran extract comprises less than about 0.2%(w/w) fat. In some embodiments, the rice bran extract comprises fromabout 15% to about 22% (w/w) total sodium content. In some embodiments,the rice bran extract comprises between about 1% to about 12% by weightmoisture. In some embodiments, the rice bran extract has 120-150 kcal.In some embodiments, the composition also includes from about 45% (w/w)to about 70% (w/w) rice bran extract, from about 10% (w/w) to about 30%(w/w) nitrite source, and from about 1% (w/w) to about 40% (w/w) seasalt. In some embodiments, the composition includes 50% (w/w) rice branextract, 27.8% nitrite source, and 20.8% sea salt. In some embodiments,the composition is liquid. In some embodiments, the composition issolid.

A method is provided in another aspect for treating a meat product orseafood product, the method involves contacting the meat product orseafood product with a composition comprising rice bran extract betweenabout 3% and about 9% (w/w) total phosphorous content, wherein thetreatment of the meat product or seafood product with the rice branextract improves water retention in the meat or seafood product. In someembodiments, the rice bran extract comprises between about 5% to about7% (w/w) total phosphorous content. In some embodiments, the rice branextract comprises from about 0.003% to about 0.08% total calciumcontent. In some embodiments, the meat product or seafood producttreated with the rice bran extract has a cooked weight yield that is atleast 5% greater than a control comprising the untreated cooked meatproduct or seafood product. In some embodiments, the compositioncomprises the rice bran extract and a natural curing agent comprising anitrite source. In some embodiments, the nitrite source comprises anitrate salt or nitrite salt. In some embodiments, the meat productcomprises poultry, lamb, beef, pork, combinations thereof. In someembodiments, the method involves contacting the meat product with about0.5% to about 2% by weight of the rice bran extract. In someembodiments, the method involves contacting the seafood product with asolution comprising about 5% by weight of the rice bran extract. In someembodiments, the method involves contacting the meat product or seafoodproduct with (a) the rice bran extract, and (b) a synthetic antioxidant,a natural antioxidant, a synthetic curing agent, pH buffering agents, anatural curing agent, an antimicrobial or combinations thereof. In someembodiments, the rice bran extract further comprises one or more of:from about 45% to about 55% (w/w) ash, from about 25% to about 45% (w/w)carbohydrate, from about 4% to about 12% (w/w) protein, from about 3% toabout 10% (w/w) dietary fiber. In some embodiments, the rice branextract further comprises from about 45% to about 55% (w/w) ash, fromabout 25% to about 45% (w/w) carbohydrate, from about 4% to about 12%(w/w) protein, and from about 3% to about 10% (w/w) dietary fiber. Insome embodiments, the rice bran extract comprises less than about 0.2%(w/w) fat. In some embodiments, the rice bran extract comprises fromabout 15% to about 22% (w/w) total sodium content. In some embodiments,the rice bran extract comprises between about 1% to about 12% by weightmoisture. In some embodiments, the rice bran extract has 120-150 kcal.In some embodiments, the composition comprises from about 45% (w/w) toabout 70% (w/w) rice bran extract, from about 10% (w/w) to about 30%(w/w) nitrite source, and from about 1% (w/w) to about 40% (w/w) seasalt. In some embodiments, the composition comprises 50% (w/w) rice branextract, 27.8% nitrite source, and 20.8% sea salt.

Another aspect provides a method involving incubating rice bran withwater and acid to form a mixture having a pH ranging from 0.5 to 4 atroom temperature; separating suspended solids from the mixturecomprising a soluble portion and suspended solids; contacting thesoluble portion to an ion exchange resin; adjusting the pH of thesoluble portion to pH 4 to 11; subjecting the rice bran extract toevaporation; and drying rice bran extract. In some embodiments, in thestep incubating, the mixture has a pH ranging from 1 to 2.5. In someembodiments, in the step of incubating is from about 10 minutes to about2 hours. In some embodiments, in the step of adjusting the pH, the pH isadjusted to a pH of from about 7 to about 9. In some embodiments, thestep of incubating comprises adding hydrochloride acid to the mixture.In some embodiments, the step of separating is by centrifugation,microfiltration or combinations thereof. In some embodiments, in thestep of contacting the ion exchange resin is a cationic exchange resin.In some embodiments, the step of adjusting the pH comprises addingsodium hydroxide. In some embodiments, the step of subjecting the ricebran extract to evaporation comprises evaporating using a lowtemperature evaporator. In some embodiments, the step of dryingcomprises drying using a continuous vacuum belt dryer. In someembodiments, the rice bran is fresh rice bran. In some embodiments, theprocess removes from about 5% to about 25% (w/w) carbohydrates, fromabout 8% to about 14% (w/w) proteins, from about 15% to about 30%oil/fat of the rice bran.

BRIEF DESCRIPTION OF THE DRAWINGS

The present disclosure is further described in the detailed descriptionwhich follows, in reference to the noted plurality of drawings by way ofnon-limiting examples of exemplary embodiments, in which like referencenumerals represent similar parts throughout the several views of thedrawings, and wherein:

FIG. 1 provide a schematic process flow chart showing a method ofpreparing of Rice Bran Extract.

FIG. 2 is a graph showing the yield of shrimp with and without Rice BranExtract according to some embodiments of the invention.

FIG. 3 is a graph showing the effect of rice bran extract on purge ofhotdogs according to some embodiments of the invention.

FIG. 4 is a graph showing the effect of rice bran extract on the textureof hotdogs according to some embodiments of the invention.

FIG. 5 shows a graph of percent yield of chicken breast injected withrice bran extract.

FIG. 6 is a graph showing mean cooked weight yield of injected chickenbreasts with STPP or with rice bran Extract.

FIG. 7 is a graph showing the mean percentage purge of chicken breast.

FIG. 8 is a graph showing the mean cooked yield of shrimp.

FIG. 9 is a graph showing the mean cooked weight yield of pork sausagepatty.

FIG. 10 is a graph showing the peroxide value of refrigerated porksausage patties.

FIG. 11 is a graph showing the mean cooked weight yield of turkeysausage patty.

FIG. 12 is a graph showing the mean cooked weight yield of beef sausagepatty.

FIG. 13 is a graph showing the mean cooked weight yield of ham.

FIG. 14 is a graph showing the dose response of rice bran extract inham.

FIG. 15 is a graph showing the mean slice yield of ham.

FIG. 16 is a graph showing the mean hardness of ham.

FIG. 17 is a graph showing the internal L value of ham.

FIG. 18 is a graph showing internal a value of ham.

FIG. 19 is a graph showing the internal b value of ham.

FIG. 20 is a graph showing the mean cooked weight yield of smokedsausage.

FIG. 21 is a graph showing the dose response of rice bran extract insmoked sausage.

FIG. 22 is a graph showing the mean hardness of smoked sausage.

FIG. 23 is a graph showing the internal L value of smoked sausage.

FIG. 24 is a graph showing internal a value of smoked sausage.

FIG. 25 is a graph showing the internal b value of smoked sausage.

FIG. 26 is a graph showing the mean cooked weight yield of turkey.

FIG. 27 is a graph showing the response of rice bran extract in turkey.

FIG. 28 is a graph showing the mean hardness of turkey.

FIG. 29 is a graph showing the internal L value of turkey.

FIG. 30 is a graph showing internal a value of turkey.

FIG. 31 is a graph showing the internal b value of turkey.

FIG. 32 is a graph showing the cooked weight yield of hot dogs.

FIG. 33 is a graph showing the hardness of hot dogs.

FIG. 34 is a graph showing the internal L value of hot dogs.

FIG. 35 is a graph showing internal a value of hot dogs.

FIG. 36 is a graph showing the internal b value of hot dogs.

While the above-identified drawings set forth presently disclosedembodiments, other embodiments are also contemplated, as noted in thediscussion. This disclosure presents illustrative embodiments by way ofrepresentation and not limitation. Numerous other modifications andembodiments can be devised by those skilled in the art which fall withinthe scope and spirit of the principles of the presently disclosedembodiments.

DETAILED DESCRIPTION

The present disclosure relates generally to food additive which enhancesmoisture retention to the food it is added to. In some embodiments, thepresent disclosure relates to compositions, method of making and methodof using rice bran extract and compositions comprising rice branextract.

Process for Making Rice Bran Extract

In some aspects of the disclosure, a process to generate rice branextract from rice bran is provided.

The rice bran extract can be produced from freshly milled rice branderived from any rice milling operation from any type of rice. Rawmaterial is not limited to freshly derived rice bran. For example, ricebran under proper storage conditions to minimize degradation can be usedas a raw material for this process. Stabilized rice bran, eitherchemically or heat-treated rice bran to reduce rancidity of rice brancan be used in some embodiments. In some embodiments, de-fatted and/orde-oiled rice bran can be used. In some embodiments, a combination ofrice bran and rice hulls can be used.

As described in FIG. 1, a quantity of rice bran can be added to a batchtank and suspended in water and acid (102) to achieve a pH ranging from0.2-4 for a period of time sufficient for components of the rice bran tobe solubilized. In some embodiments, the rice bran is suspended in about1000 gallons of deionized water. In some embodiments, between 100 and3000 pounds of rice bran is added to the batch tank. In someembodiments, between 500 and 2500 pounds of rice bran is added to thebatch tank. In some embodiments, between about 100 and 2000 pounds,between about 100 and 1500 pounds, between about 100 and 1000 poundsbetween about 100 and 500 pounds or between 500 and 3000 pounds, between1000 and 3000 pounds, between 1500 and 2000 pounds, or between 2500 and3000 pounds of rice bran is added to the batch tank. In someembodiments, the pH can range from 1 to 2, from about 0.2 to 4, fromabout 0.2 to 3.5, from about 0.2 to 3, from about 0.2 to 2.5, from about0.2 to 2, from about 0.2 to 1.5, from about 0.2 to 1, from about 0.5 to4, from about 1.0 to 4, from about 1.5 to 4, from about 2.0 to 4, fromabout 2.5 to 4, from about 3.0 to 4, or from about 3.5 to 4, from 1.5 to2, from 1 to 2.5, from 0.4 to 2.5, from 1.5 to 2.5, from 2 to 2.5, from1.5 to 3, from 1 to 3, from 0.4 to 3, from 1.5 to 3, from 2 to 3, from2.5 to 3, from 0.4 to 3.5, from 1 to 3.5, from 1.5 to 3.5, from 2 to3.5, from 2.5 to 3.5, from 3 to 3.5, from 1 to 4, from 1.5 to 4, from 2to 4, from 2.5 to 4, from 3 to 4, or from 3.5 to 4. In some embodiments,the pH ranges from 1 to 2. In some embodiments, the pH is about 0.5,about 1, about 1.5, about 2, about 2.5, about 3, about 3.5, or about 4.In some embodiments, the mixture can be treated at a temperature rangingfrom 4−100° C. In some embodiments, the temperature of the mixture is20-65° C. In some embodiments, the temperature of the mixture is ambienttemperature. In some embodiments, the temperature of the mixture isabout 35° C., 40° C., 45° C., 60° C., 65° C. In some embodiments, thetemperature of the mixture is from 35 to 40° C., 35 to 45° C., 35 to 50°C., 35 to 55° C., 35 to 60° C., 35 to 65° C., 40 to 45° C., 40 to 50°C., 40 to 55° C., 40 to 60° C., 40 to 65° C., 45 to 50° C., 45 to 55°C., 45 to 60° C., 45 to 65° C., 50 to 55° C., 50 to 60° C., 50 to 65°C., 55 to 60° C., 55 to 65° C., 60 to 65° C. In some embodiments, themixture is agitated. In some embodiments, the rice bran can be treatedfrom 1 min to 24 hours, from 1 min to 1 hour, 10 minutes to 1 hour, from10 minutes to 2 hours from 1 hour to 2 hours, from 2 to 3 hours, from 3to 4 hours, from 4 to 5 hours, from 5 to 6 hours, from 6 to 7 hours,from 7 to 8 hours, from 8 to 10 hours, from 10 to 11 hours, from 11 to12 hours, from 12 to 13 hours, from 13 to 14 hours, from 14 to 15 hours,from 15 to 16 hours, from 16 to 17 hours, from 17 to 18 hours, from 18to 19 hours, from 19 to 20 hours, from 20 to 21 hours, from 21 to 22hours, from 22 to 23 hours, or from 23 to 24 hours. In some embodiments,the rice bran extract can be treated from 1 to 2 hours, for example, 1hour, 1.5 hour, or 2 hours. In some embodiments, the rice bran extractcan be treated for between about 1 to 2 hours.

The acid can be any mineral or organic acid strong enough to reduce thepH of the suspension to required level and suitable for batch extractionof rice bran components. Examples of acids that can be used but are notlimited for this purpose are hydrochloric acid, acetic acid, nitric acidetc. In some embodiments, the acid is strong enough to reduce the pH ofthe suspension to a pH ranging from 1 to 2.

Referring again to FIG. 1, the soluble components of the suspension arethen applied to a shaker screen (104). A shaker screen allows a crudeseparation of larger particulate matter from smaller particulate matterand dissolved matter. The duration of the shaker screen separation canbe modified depending on the condition of the crude extract, as is knownby those skilled in the art. In some embodiments, the components of thesuspension can be further separated from insoluble components of ricebran by one or more processes known in the art. In some embodiments, theinsoluble components can be removed by bag filtration, shaker screenfiltration, gravity decantation, centrifugation, or membrane filtration.For example, in some embodiments, the components in the solution arefurther separated from insoluble components by centrifugation (106) andmicrofiltration (108) (e.g., with a 2 μm filter). In some embodiments,the insoluble components that are removed can include carbohydrates,proteins, oil/fat and any other insoluble component. In someembodiments, about 5-25% carbohydrates, about 8-14% proteins, and about15-30% oil/fat and combinations thereof can be removed during theprocess described herein. The soluble portion of suspension containsproteins, fats, carbohydrates, organic and inorganic compounds commonlyfound in rice bran. In some embodiments, the rice bran extract can havea finished composition of moisture 1-12%, protein 4-12%, fat/oil<0.2%,dietary fiber 3-10%, ash 40-55%, carbohydrate 25-55%, total phosphorouscontent 4-7%, and calcium 0.03-0.01%.]

Next, the rice bran extract with complete removal or substantiallycomplete removal of insoluble particulates and/or suspended solids canbe treated with ion exchange resin to remove the divalent and trivalentions present in the liquid extract to make it more soluble andfunctional at neutral pH (110). In some embodiments, at least 85%, atleast 86%, at least 87%, at least 88%, at least 89%, at least 90%, atleast 91%, at least 92%, at least 93%, at least 94%, at least 95%, atleast 96%, at least 97%, at least 98%, at least 99%, at least 99.5%, atleast 99%, at least 99.5%, or at least 99.9% of divalent and trivalentions are removed from the rice bran extract. Ion exchange could be anyresin known in the art for removing excessive ions present in a solutionor ones used for purification purposes. Alternative technologies knownin the art to separate metal ions such as, but not limited to,electrodialysis, membrane filtration systems such as ultrafiltration,and nanofiltration can be used to process rice bran extract.

Rice bran extract after ion exchange resin treatment can be pH adjustedto neutral or any pH suitable for application of interest (112).Specific pH ranges for rice bran extract can depend on the pH of thefinished application and can be formulated such that a significant shiftin pH is not observed in the finished application due to the addition ofrice bran extract. Any commonly known organic or inorganic bases can beused to adjust pH including, but not limited to, sodium hydroxide,sodium carbonate, sodium bicarbonate, potassium hydroxide, ammoniumhydroxide, and similar buffers known in the art. In some embodiments,the pH could be adjusted to range from pH 4 to pH 11. pH ranging from4-7 is very common for food ingredients. pH up to pH 11 is common formeat ingredients. In some embodiments, the pH is adjusted to betweenabout 4 and 10.5, between about 4 and 10, between about 4 and 9.5,between about 4 and 9.0, between about 4 and 8.5, between about 4 and8.0, between about 4 and 7.5, between about 4 and 7.0, between about 4and 6.5, between about 4 and 6.0, between about 4 and 5.5, between about4 and 5.0, between about 4 and 4.5, between about 4.5 and 11, betweenabout 5.0 and 11.0, between about 5.5 and 11, between about 6.0 and11.0, between about 6.5 and 11, between about 7.0 and 11.0, betweenabout 7.5 and 11, between about 8.0 and 11.0, between about 8.5 and 11,between about 9.0 and 11.0, between about 9.5 and 11, between about 10.0and 11.0, or between about 10.5 and 11. In some embodiments, the pH isadjusted to between about 7 and 9.

Next, the pH adjusted rice bran extract can be vacuum evaporated toremove excess water to increase the concentration of solids in solution(e.g. % weight solid in solution) (114). In some embodiments, the ricebran extract is then pasteurized (116). In some embodiments, prior toevaporation, the rice bran extract can have between about 0.5 and 12%soluble solids. In some embodiments, the amount of soluble solids in therice bran extract is between about 0.5 and 12%, between about 0.5 and10%, between about 0.5 and 8%, between about 0.5 and 6%, between about0.5 and 4%, between about 0.5 and 2%, between about 0.5 and 1%, betweenabout 1 and 12%, between about 2 and 12%, between about 4 and 12%,between about 6 and 12%, between about 8 and 12%, or between about 10and 12%. In some embodiments, the rice bran extract has about 5%-9%soluble solids. In some embodiments, the final solids level in theaqueous solution can be anywhere from 5 to 80% by weight depending uponthe processing equipment used to dry the extract as well as the end useof the material. In some embodiments, the solids level can be 40-75% byweight for drying in a vacuum dryer (118) or for direct use as a liquidconcentrate in finished application. In some embodiments, rice branextract is evaporated to about 45-75%, about 50-75%, about 55-75%, about60-75%, about 65-75%, about 70-75%, about 45-70%, about 45-65%, or about45-60%, about 45-55% or about 45-50%. In some embodiments, the rice branextract is evaporated to about 55-60% by weight of soluble solids. Forexample, a solids level of 40% or lower can be used for drying in caseof a spray drying operation. In some embodiments, the moisture contentof a dry powder made using the process described herein is less than 10%(e.g., about 9%, about 8%, about 7%, about 6%, about 5%, about 4%, about3%, about 2% or about 1% moisture content).

In some embodiments, a dried form of rice bran extract can have the samefunctional and sensory attributes as the liquid concentrate or liquidextract prior to vacuum evaporation. In some embodiments, the rice branextract can significantly enhance the water retention in meat, andseafood products when incorporated in meat/seafood matrix alone or alongwith other commonly added ingredients.

An exemplary process for producing rice bran extract comprises adding1000 gallons of deionized water to about 2000 pounds of rice bran. Insome embodiments, the pH is adjusted to between 1.2 and 1.8 (e.g., 1.5)using about 50 gallons of 20% hydrochloric acid. The mixture can beagitated in a batch tank for 1 hour at ambient temperature. In someembodiments, suspended solids are separated from the mixture usingshaker screen followed by centrifugation and microfiltration steps. Theresulting rice bran extract is subsequently processed using a cationicresin to remove divalent and trivalent cations. The pH of the rice branextract is adjusted, in some embodiments to about pH 6.8 and 10.2 (e.g.,8.5), using 50% sodium hydroxide. The resulting rice bran extract, whichcan have approximately 4%-6% (e.g., 5%) soluble solids, can beevaporated using a low temperature evaporator under vacuum to about48%-72% (e.g., 60%) soluble solids. In some embodiments, the rice branextract concentrate is dried using a continuous vacuum belt dryer. Insome embodiments, the dried rice bran extract is ground into fineparticles, e.g., by using a hammer mill and packaged

Compositions Comprising Rice Bran Extract

Water retention of meat, poultry and seafood products are considereddesirable as it leads to a tender and more favored textural attribute. Avariety of binders such as starches, proteins are commonly used forwater retention. However, these components result in a poor texturalattribute of finished product. In some embodiments, the rice branextract or compositions comprising the rice bran extract can improve thewater retention along with enhanced textural attribute of finishedproduct.

Rice bran is a nutrient-dense composition derived from the milling ofrice. Rice bran is a rich source of protein, fat, carbohydrates, and anumber of micronutrients such as vitamins, minerals, anti-oxidants andphytosterols.

Rice bran extract has the advantage of being all-natural and low in fat.In some embodiments, the rice bran extract will comprise between 5-6% oftotal phosphorous content. In some embodiments, the rice bran extractwill comprise between 3-9% total phosphorous content. In someembodiments, the total phosphorous content will be between about 3 and9%, between about 3 and 8%, between about 3 and 7%, between about 3 and6%, between about 3 and 5%, between about 3 and 4%, between about 4 and9%, between about 5 and 9%, between about 6 and 9%, between about 7 and9%, or between about 8 and 9%.

In some embodiments, the rice bran extract will comprise between about0.03-0.1% calcium. In some embodiments, the percent calcium will bebetween about 0.03%-0.09%, between about 0.03%-0.08%, between about0.03%-0.07%, between about 0.03%-0.06%, between about 0.03%-0.05%,between about 0.03%-0.04%, between about 0.04-0.1%, between about0.05-0.1%, between about 0.06-0.1%, between about 0.07-0.1%, betweenabout 0.08-0.1%, or between about 0.039-0.1%.

In one exemplary embodiment, the rice bran extract is characterized asfollowed in Table 1 (units in w/w):

TABLE 1 Component Before Process After Process Moisture 7-12 (%) 1-12(%) Protein 12-18 (%) 4-12 (%) Fat 15-30 (%) <0.2 (%) Dietary Fiber20-30 (%) 3-10 (%) Ash 5-10 (%) 40-55 (%) Carbohydrate 30-50 (%) 25-45(%) Calories 250-400 kcal 120-200 kcal Total Phosphorous 0.1-1.7 (%) 3-9(%) Content Calcium 0.03-0.06 (%) 0.03-0.1 (%) Sodium 0.005-0.01 (%)10-18 (%)

In some embodiments, the phosphate content of the rice bran extract canincrease the water holding capacity of meat, by forcing the proteinsapart, which in turn allows water to move in between protein molecules.In some embodiments, can be used in meat and seafood products forpreservation of natural flavors.

In some embodiments, the rice bran extract is in a solid form, forexample powder. In other embodiments, the rice bran extract is in aliquid form.

Certain embodiments relate to the use of composition comprising ricebran extract as a processing aid for meat products. By “meat product” ismeant any animal based meat used for consumption or any other purpose byhumans or animals. Meat products include, but are not limited to, pork,beef, sheep, poultry, and seafood. In some embodiments, the compositioncomprises rice bran extract alone or in combination to one or morenatural additive.

According to some embodiments, the rice bran extract derived from ricebran using the process described herein delivers functional properties(e.g., textural and sensory attributes) to meat products that are uniqueand not easily mimicked by a single ingredient from a natural plantsource currently known in the field. Functional properties include, butare not limited to, enhanced water retention by fresh and processedmeats (e.g., pork, beef, sheep, poultry, and seafood products).

According to some aspects of the invention, the rice bran extract canalter the proteins in meat, poultry and seafood to increase the waterretention capacity of the meat product. Increase in the water retentionof meat products is achieved currently by variety of all-naturalingredients commonly used in the industry such as starches, cellulosicfibers, protein-based ingredients etc. These ingredients function bydirectly absorbing the additional water that cannot be captured by meatprotein. Above mentioned ingredients tend to alter the texture andsensory attributes of the product to be characterized as more “mushy,”“soft,” “soapy,” and perceived as undesirable textural and sensorycharacteristics.

According to embodiments of the invention, the rice bran extractcompositions enhance water retention during storage and cooking. In someembodiments, the rice bran extract compositions described herein enhancethe texture of the food product. In some embodiments, the rice branextract compositions described herein enhance the flavor of the foodproduct. Soluble components of rice bran include flavor compoundsnaturally extracted from rice bran that enhance the flavor of finishedproduct.

In some embodiments, the rice bran extract improves the water retentionalong with enhanced textural attribute of the finished product. In someembodiments, the rice bran extract increases the firmness and chewinessof the product perceived as a desirable textural attribute. In someembodiments, the rice bran extract increases the hardness and chewinessof meat or seafood products to resulting in a meatier texture. Thehardness and chewiness of a meat or seafood product can be measuredusing any method known in the art. In some embodiments, the texture of ameat product is characterized by measuring its hardness. In someembodiments, the hardness of a meat product is measured using acommercially available texture analyzer. In some embodiments, thetexture of the meat product is compared to that of a control meatproduct. The control meat product may be treated with a syntheticingredient that increases the phosphate concentration in the meatproduct. In some embodiments, the meat product treated with rice branextract differs in hardness by less than 40%, less than 30%, less than20% or less than 10% compared to the control meat product. In someembodiments, the control meat product is not treated with a syntheticingredient that increases phosphate concentration. In some embodiments,the control meat product is not treated. Meat products treated with ricebran extract show improved hardness compared to untreated meat products.

Because of the flavor components present in the rice bran extract, ricebran extract can enhance the flavor in the final meat and seafoodproducts.

The methods and compositions of the present disclosure can be used toprocess a variety of meats including, but not limited to poultry, lamb,beef and pork, and seafood, including shrimp.

In some embodiments, the percent weight of dry extract ranges from 0.5%to 1.5% for poultry and meat depending upon the extent of functionalityrequired for the application. For example, a typical usage can be 1% inmeat applications. In seafood, in case of shrimp, a 5% solution can beused for thawing and soaking.

In some embodiments, the rice bran extract provides functional effectson the texture, slicing efficiency, flavor, water retention, reducedpurge, extended shelf life due to reduced oxidation of a final meat orseafood product. Rice bran extract used at 0.5-1.5% providessignificantly improved water retention, reduced purge, and slicingyields in processed meat products. Rice bran extract used at 1.0-1.5%significantly improves oxidation stability of meat products and extendsshelf life by reducing rancidity.

In some embodiments, rice bran extract can be used alone or incombination with other meat treatments, such as for example, syntheticantioxidants, natural antioxidants, synthetic curing agents, naturalcuring agents, antimicrobials, pH buffering agents (e.g., commonly knownorganic or inorganic bases can be used to adjust pH including, but notlimited to, sodium hydroxide, sodium carbonate, sodium bicarbonate,potassium hydroxide, ammonium hydroxide, and similar buffers known inthe art), or any combinations of the foregoing.

In some embodiments, the rice bran extract compositions can be used incombination with other functional food or functional non-foodingredients. In some embodiments, the rice bran extract compositions canbe used for its antioxidant properties due to the presence of naturalphosphorous-based molecules in rice bran extract. In some embodiments,the rice bran extract can be used in combination with synthetic andnatural antioxidants. Commonly used synthetic and natural antioxidantsin industry include but are not limited to BHA, BHT, rosemary extracts,green tea extract and other plant-based polyphenols. In someembodiments, the rice bran extract has synergistic antioxidantproperties when used in combination with other synthetic and naturalantioxidants known in the art.

In some embodiments, the composition can comprise the rice bran extractand a source of nitrite. The nitrite source may be provided as a powderand may comprise a nitrite salt, such as sodium nitrite. In someembodiments, the composition may include synthetic or a natural nitrite.In some embodiments, the rice bran extract may be used in combinationwith a natural curing agent. The term “natural curing agent” refers to aplant based nitrite derived from plant material comprising nitrate by aprocess of preparing or converting the plant material substance. Onesuch plant based curing agent is celery juice or powder, but many otherplant materials can be used. The curing agent can be used to preserve orcure meat. For example, the natural curing agent can be sodium nitrite,sea salt, and blended thereof. In some embodiments, the rice branextract can be used in combination with synthetic and/or natural curingagents in the curing process of meats resulting in a longer cured colorretention of meat products and pet food products. In some embodiments,the rice bran extract has a synergistic effect when used in combinationwith synthetic or natural curing agents known in the art.

The compositions of the rice bran extract and the curing agent can beadjusted to deliver predetermined levels of rice bran extract andnitrite. In some embodiments, the concentration of the rice bran extractcan range between about 45-70% by weight. In some embodiments, nitritesource can range between about 10-40% by weight. In some embodiments,the nitrite source may comprise between 1 and 3% of a nitrite salt(sodium nitrite, for example). As discussed above, nitrite salt derivedfrom plant material (such, as celery, swiss chard, spinach, and beet,among many others) is a natural curing agent that can be combined withthe rice bran extract to deliver a target concentration of nitrite inmeat application. In some embodiments, the compositions may include ricebran extract, nitrite source, sea salt, and silicon dioxide. Silicondioxide is used as an anticaking agent in this composition. Differentcompositions are used to deliver targeted levels of rice bran extractand sodium nitrite allowed by USDA regulations for different products.Specific non-limiting examples of such compositions are presented below(units are percent weight of the composition):

TABLE 2 Composition 1: Composition 2: 1. Rice Bran Extract: 45-55% 1.Rice Bran Extract: 45-55% 2. Nitrite source: 20-30% 2. Nitrite source:10-20% (comprise 1-3% of a nitrite (comprise 1-3% of a nitrite salt)salt) 3. Sea Salt: 20-30% 3. Sea Salt: 30-40% 4. Silicon dioxide: ≤2% 4.Silicon dioxide: ≤2% 5. To be used at 1-2% by weight 5. To be used at1-2% by weight in finished product to deliver in finished product todeliver 0.5-1.0% rice bran extract. 0.5-1.0% rice bran extractComposition 3: Composition 4: 1. Rice Bran Extract: 60-70% 1. Rice BranExtract: 50% 2. Nitrite source: 10-30% 2. Nitrite source: 27.80%(comprise 1-3% of a nitrite (comprising 1.5% of sodium salt) nitrite) 3.Sea Salt: 1-20% 3. Sea Salt: 20.78% 4. Silicon dioxide: ≤2% 4. Silicondioxide: 1.4% 5. To be used at 1.5-2.0% by weight in finished product todelivery 1-1.4% rice bran extract and 5000-7800 ppm of sodium nitrite

In some embodiments, the rice bran extract can be used in combinationwith antimicrobials used in meat industry to prolong the shelf life ofmeat products. Commonly used synthetic and natural antimicrobialsinclude but not limited to sorbates, propionates, benzoates, lactates,acetates, diacetates, bacteriocins. In some embodiments, the rice branextract has a synergistic effect when used in combination with syntheticand natural antimicrobials known in the art.

In some aspects, the rice bran extract can be used in beverages. In someembodiments, the rice bran extract can be used in high protein beverage.In some embodiments, the rice bran extract stabilizes the high proteincontent of the beverage. In some embodiments, the rice bran extract canbe used in finished products such as coffee creamer, protein beveragesand meal replacement beverage. In some embodiments, for beverageapplications, the pH range of the rice bran extract can be adjusted toneutral pH. In some embodiments, for beverage applications, the finalsolid level can be 10% or lower than 10%.

In some embodiments, the rice bran extract can be used in cosmetics. Forexample, the rice bran extract can be used as a binder, an absorbent, anabrasive, a hair or skin conditioning agent, a surfactant, or a bulkingagent.

In some embodiments, rice bran extract can be used as a cooking oil. Insome embodiments, rice bran extract is used as a nutritional supplementor a component of a composition used to promote health. For example, insome embodiments, rice bran extract is used to support healthy bloodsugar levels. Without being bound by theory, it is believed that therice bran extract or oil improves insulin resistance, a risk factor fortype 2 diabetes.

The rice bran extract can be delivered to or introduced into a foodproduct in any manner that results in an effective amount of the ricebran being present in the food product. An effective amount refers to anamount that is necessary to achieve a desired result (e.g., waterretention, flavor addition, stabilization of protein content, etc.). Insome embodiments, the rice bran extract is present in a thawingsolution. For example, frozen foods (e.g., shrimp) are thawed in athawing solution. In some embodiments, the rice bran extract is presentin a thawing solution. In some embodiments, the thawing solution has0.25%, 0.5%, 0.75%, 1%, or between about 1% and about 2%, between about2% and 3%, between about 3% and 4%, between about 4% and 5%, or even upto about 10% rice bran extract, or any integer between 5% and 10%. Insome embodiments, the thawing solution comprises sodium chloride atbetween about 0.5% and about 10% by weight. In some embodiments, thethawing solution comprises sodium chloride at about 2%.

In some embodiments, the rice bran extract is delivered to a meatproduct by injection. In some embodiments, the injection delivers acomposition, such as a brine or a pickle, comprising rice bran extract.For example, a brine solution comprising about 1.0% rice bran extractcan be injected into chicken breast. In some embodiments, delivery ofthe rice bran extract to the meat product is passive. For example, insome embodiments, the meat product is marinated in a compositioncomprising the rice bran extract. The weight extension (i.e., theincrease in weight of the meat product) resulting from delivery of therice bran extract is between about 5% and 25%. For example, the weightextension in some embodiments after injection of the rice bran extractcontaining brine solution is about 15%. In some embodiments, the brinesolution further comprises sodium tripolyphosphate (STPP) at about a0.3% final concentration. In other embodiments, the STPP finalconcentration is between about 0.1% and 0.5%. Meat products that aresuited for injection of a brine solution comprising rice bran extractinclude, but are not limited to, chicken, ham, smoked sausage, and curedturkey “ham.”

In some embodiments, the pickle comprises, in addition to rice branextract, sea salt, turbinado sugar, celery juice powder, acerola juicepowder, and vinegar powder. The pH of the pickle can be between 5.0 and11.0. In some embodiments, the pH of the pickle can be between 5.0 and10.5, between 5.0 and 10, between 5.0 and 9.5, between 5.0 and 9.0,between 5.0 and 8.5, between 5.0 and 8.0, between 5.0 and 7.5, between5.0 and 7.0, between 5.0 and 6.5, between 5.0 and 6.0, or between 5.0and 5.5. In some embodiments, the pH of the pickle can be between about5.5 and 11.0, between about 6.0 and 11.0, between about 6.5 and 11.0,between about 7 and 11.0, between about 7.5 and 11.0, between about 8and 11.0, between about 8.5 and 11.0, between about 9 and 11.0, betweenabout 9.5 and 11.0, between about 10 and 11.0, or between about 10.5 and11.0.

In some embodiments, a brine or pickle solution is mixed with the meatproduct. Such a solution comprising rice bran extract is effectivelyincorporated into ground meats, such as ground chuck, ground pork,ground turkey, and other ground or extruded meats or meats used inmaking sausage or hot dogs. For example, a brine solution comprisingrice bran extract can be mixed with a meat product (e.g., ground chuck,ground turkey, etc.) having a final concentration of 0.5%-1.5% by weightof rice bran extract. In some embodiments, the brine solution isprepared and mixed to result in a weight extension of the meat productbetween 5% and 25%. In some embodiments, the weight extension of themeat product is between about 5% and 20%, between about 5% and 15%,between about 5% and 10%, or between about 10% and 25%, between about15% and 25%, or between about 20% and 25%.

In some embodiments, the rice bran extract can be added to a meatproduct to increase water retention in the meat product. Increased waterretention can contribute to increased cooked weight yield (i.e., theratio of the weight of the cooked meat product compared to the weight ofthe raw meat product, often expressed as a percentage). In someembodiments, the cooked weight yield of a meat product treated with ricebran extract is between about 70% and 95%, between about 75% and 95%,between about 80% and 85%, or between about 90% and 95%, or betweenabout 70% and 90%, between about 70% and 85%, between about 70% and 80%,or between about 70% and 75%, or even about 95% or greater. In someembodiments, water retention in a meat product treated with rice branextract is compared to water retention in a meat product treated withuntreated meat. In some embodiments, the cooked weight yield of a meatproduct compared to an untreated product prepared in identicalconditions is at least 5% greater. In some embodiments, the cookedweight yield of a treated meat product compared to an untreated meatproduct is between about 1% to 5% greater, between 1% and 4% greater,between 1% and 3% greater, between 1% and 2% greater, between 2% and 5%greater, between about 3% and 5% greater, or between about 4% and 5%greater. In some embodiments, meat products treated with rice branextract can have a percent purge even less than about 1%.

In some embodiments, the water retention is measure or otherwisecharacterized in such a way as to enable one skilled in the art toascertain improvements in water retention. For example, measuring thecooked weight yield of a meat product treated with rice bran extract andan untreated (or alternatively treated) meat product prepared (i.e.,cooked) in the same conditions can allow a determination of differencesin water retention of the two meat products. Cooking conditions caninclude temperature, length of cooking, and, in some embodiments, eventhe cooking apparatus. In some embodiments, the cooked weight yield isdose dependent (i.e., the greater the amount of rice bran extract, thegreater the yield). Purge, or the expulsion of water or other fluid,from a meat product can also be measured. In some embodiments, meatproducts treated with rice bran extract have a decreased purge comparedto untreated meat products. Percent purge for untreated meat productscan be above 5%. In some embodiments, meat products treated with ricebran extract can have a percent purge less than between about 1% to 5%,between 1% and 4%, between 1% and 3%, between 1% and 2%, between 2% and5%, between about 3% and 5%, or between about 4% and 5%. In someembodiments, meat products treated with rice bran extract can have apercent purge even less than about 1%.

Meat products contain significant amount of fat content that can lead torancidity over time. Rancidity is oxidation of fat and results inundesirable flavor development that leads to a lower quality of meat andreduced shelf life of product. Antioxidants that reduce the level ofoxidation in the meat product can be of great commercial importance. Thelevel of oxidation present in meats can be determined by measuring theamounts of peroxide present in a sample. Values for the amount ofperoxide oxygen per kilogram can be expressed as milliequivalents perkilogram (mEq/kg). Meat products treated with rice bran extract, in someembodiments, have decreased levels of oxidation. Methods for determiningthe amount of peroxide in a meat product are well known in the art.

The color of meat can be measured using any method known in the art. Insome embodiments, meat color retention is determined by visualinspection and comparison to a standard, such as a control meat productwith a known color retention (e.g., a meat product treated with asynthetic agent such as a synthetic phosphate source). One standardizedmethod for measuring the internal color of a meat product is using theHunter Lab color system, wherein the “L” value corresponds withlightness in the meat, the “a” variable corresponds to the amount ofgreen and red in the meat, and the “b” variable corresponds to theamount of yellow and blue in a sample. In some embodiments, meatproducts treated with rice bran extract have comparable or improved L,a, and/or b values compared to controls. In some embodiments wherein thecolor of meat is determined by the Hunter Lab color system, thedetermined values for a meat product treated with rice bran extract anda control meat product differ by less than 20%, less than 15%, less than10%, or even less than 5%. In some embodiments, the determined values ofa control meat product are about the same.

Other physical properties that are considered when determining thequality of a meat product include, but are not limited to, hardness andtexture. Meat products treated with rice bran extract have improvedtexture and hardness in some embodiments. One measure for quantitatingtexture of a meat product is determining the slicing yield. Processedmeats such as ham, turkey, etc. are often sold as thin slices made usingcommercial slicing machines. Slicing yield is the number of intactslices of meat product in total number of slices. Slicing yield is ofcommercial importance as a low slicing yield results in damaged sliceswith diminished value. In some embodiments, hardness of a meat productcan be determined using methods known in the art including, but notlimited to, the Texture Profile Analysis. In some embodiments, meatproducts treated with rice bran extract have improved texture profilescompared to untreated meat products.

Example 1—Rice Bran Extract Production Process

2000 lbs. of locally sourced fresh rice bran were added to 1000 gallonsof deionized water and pH was adjusted to 1.5 using approximately 50gallons of 20% Hydrochloric acid. Mixture was agitated in a batch tankfor 1 hour at 150° F. Suspended solids were separated from the mixtureusing shaker screen followed by centrifugation and microfiltrationsteps. The resulting rice bran extract was processed using cationicresin to remove divalent and trivalent cations. Rice bran extract was pHadjusted to pH 8.5 using 50% sodium hydroxide. Resulting rice branextract with approximately 5% soluble solids was evaporated using a lowtemperature evaporator under vacuum to 60% soluble solids. Rice branextract concentrate was dried using a continuous vacuum belt dryer. Thedried rice bran extract was further ground into fine particles using ahammer mill and packaged.

Example 2—Effect of Rice Bran Extract on Yield

Frozen shrimp without any additives was obtained from a local store. Athawing solution containing 5% rice bran extract and 2% sodium chlorideby weight was prepared using DI water. Frozen shrimp was weighed andadded to thawing solution at 20:80. Shrimp was allowed to completelythaw. Thawed shrimp was separated from brine solution using a US 20 meshscreen. Weight of thawed shrimp is recorded. A soaking solution wasprepared in the following ratio—15% ice, 25% thawing solution, 60%shrimp by weight. Thawed shrimp was added to soaking solution andstirred every 5 minutes for 15 minutes. Shrimp was separated fromsoaking solution using US 20 mesh and weight was recorded. Shrimp wasstored at refrigeration temperature for 24 hours. Weight was recordedfor calculating 24 hour yield. Shrimp was cooked using a steam cookerfor 15 minutes. Cooked shrimp weight was recorded for cook yield.

In FIG. 2, rice bran extract results in a higher yield of shrimp atvarious stages of processing. The term “yield” as used herein refers tothe ratio of cooked weight to green (uncooked) weight.

The rice bran extract treated shrimp was superior to the untreatedcontrol in cooked weight yield. Rice bran extract was similar to, thoughslightly less than STPP soaked shrimp. The means for each treatment weresignificantly different from each other as seen in FIG. 8.

A significant water retention by shrimp protein is observed in presenceof rice bran extract as the components of rice bran extract interactwith shrimp proteins to modify its solubility and functional properties.

Similar results have been observed with poultry products. Refrigeratedchicken breast without any additives was purchased locally. Brinesolutions of sodium chloride (control) and a combination of sodiumchloride and rice bran extract were made. Injection at an increase of15% in green weight delivered a 1% dose of rice bran extract based onweight. Each individual chicken breast was weighed and the appropriateamount of brine to inject was calculated. Each chicken breast wasinjected and weighed until the 15% weight extension was achieved using ahandheld brine injector. The brine injector was cleaned before eachtreatment. The chicken breasts were then placed in individual vacuumbags and sealed without vacuum with a Foodsaver® brand vacuum sealer.The packaged chicken breasts were then placed in a Daniels FoodEquipment DVTS 30 vacuum tumbler for 30 minutes at 0.4 inHg. The chickenbreasts were then stored overnight in refrigerator at 40° F. The chickenbreast was then removed from the packaging and cooked in a Lang Platinumoven at 400° F. until an internal temperature of 165° F. was obtained.FIG. 5 shows that after cooking a 9.75% yield was achieved over control.

Example 3—Effect of Rice Bran Extract on Purge

Purge of water from hotdogs was evaluated. Hotdogs were treated withdifferent levels of rice bran extract, phosphate, or no treatment. Thehotdogs were prepared in pilot plant and packaged. Each package consistsof eight pieces. The purge was measured by the following method. Theentire package was weighed. Then the package was opened, the hotdogswere removed, dried of any liquid, and weighed. The packaging materialwas then dried and weighed. The weight of the dried hotdogs and driedpackaging were added and subtracted from the total weight. Thedifference is the amount of purge in the package. The purge was thendivided by the weight of the hotdogs and a percentage by weight wascalculated as percent purge.

In FIG. 3, hotdogs with and without rice bran extract show a significantdifference in purge over shelf life. Purge is referred to as the freewater in the hotdogs packages that is considered undesirable to theretail customer. Addition of rice bran extract improved the waterretention capacity of hotdogs reducing the purge.

Example 4—Effect of Rice Bran Extract on Textural Properties

The texture of the hotdogs was evaluated by measuring the hardness ofthe product using the Stable Micro Systems TA.XT texture analyzer. Themeasurements were taken using the Stable Micro Systems Exponentsoftware, using the Texture Profile Analysis (TPA) test. Briefly, theTPA test compresses the hotdogs twice in succession and measures theforce associated with each compression. The force measured on the firstcompression is considered the hardness of the hotdog. The hotdogs wereprepared for testing by cutting a 1″ section from multiple hotdogs. Thehotdogs were then placed vertically on the testing platform (as acylinder standing on its flat end). A 1″ acrylic cylinder was used tocompress the hotdogs. The hardness was measured and compared betweentreatments.

In FIG. 4, the effect of rice bran extract on textural properties ofhotdogs is demonstrated. Addition of rice bran extract resulted insignificant difference in textural attributes of hot dogs specificallyhigher hardness and chewiness. These improved textural attributes areconsidered desirable by experts in the field.

Example 5—Rice Bran Extract and Poultry

Chicken breasts free of any additives were locally sourced. The chickenbreasts were injected to 1.0% by weight of rice bran extract at 15%weight extension. After injection, individual breasts were sealed in aplastic vacuum bag without applying vacuum. The bagged chicken was thentumbled for one hour in a vacuum tumbler at 0.4 Bar. Tumbled chicken wasrefrigerated overnight, until it was weighed and cooked to an internaltemperature of 165° F. (about 74° C.). The cooled, cooked chicken wasweighed again. The ratio of cooked vs raw weight was calculated andreported as cooked weight yield.

The yield of the rice bran extract treated chicken (FIG. 6) wasequivalent to the weight yield of STPP treated chicken. Both the STPPand rice bran extract treated breasts retained significantly more waterthan the control. The difference in means was analyzed by z-test. FIG. 6shows no significant difference between STPP and rice bran extract,while there is a difference between rice bran extract and control.

Purge of injected breasts was also tested. The chicken was treated asdescribed above. Prior to cooking, the entire package was weighed. Thechicken was removed, free water removed using a paper towel, andreweighed. The packaging was dried and reweighed. The weight of thechicken and packaging was subtracted from the total weight and thedifference was reported as purge. Purge was divided by the raw weight ofchicken breast and a percentage was calculated.

The loss of water (FIG. 7) by the raw chicken was similar between theSTPP and rice bran extract treatments. Again, both outperformed thecontrol.

Example 6: Rice Bran and Pork Sausage Patty

Pork butt was purchased at a local supermarket. The supermarket butcherboned and ground the meat upon request. The pork butt was purchased theafternoon before making samples the next day. The pork was tested forcooked weight yield and oxidation. Rosemary extract was used to compareto the antioxidative capability of rice bran extract.

The ground pork butt was divided into six treatments: control, rice branextract 1.5%, rosemary extract 0.005%, rosemary extract 0.01%, rice branextract 1.5%+rosemary 0.005% and rice bran extract 1.5%+rosemary extract0.01%. For each treatment enough of a salt brine was made to extend theweight by ten percent. The STPP and rice bran extract was dissolved inthe brine. The rosemary extract was added directly to the meat due tothe lipophilic nature of the extract.

The brines were added at the start of mixing and were mixed for fourminutes. Then patties of approximately 100 g each were formed andweighed. The patties were cooked at 400° F. for 14 minutes to a targetinternal temperature of 165° F. (about 74° C.). After cooking thepatties were cooled to room temperature and a final weight taken. Theratio of cooked to raw weight was calculated.

FIG. 9 illustrates the cooked yield results for the pork sausage patty.The STPP had the highest cooked yield followed by the two rice branextract containing treatments. The STPP and rice bran extract treatmentswere all significantly different than the control. Rosemary extract hadno contribution to cooked yield, as the rosemary extract treatment wassimilar to the control and was not significantly higher in the treatmentcombined with rice bran extract.

For oxidation a raw patty from each treatment was frozen at −80° C. as apre-cooked time 0. An average of all raw samples was taken to representthe entire meat block. A patty immediately after cooking was frozen ascooked time 0. Patties from each treatment were refrigerated whilestored. Samples were taken every seven days. At each time point thesamples were frozen at −80° C. and shipped for peroxide value at NPAnalytical Laboratories in St. Louis, Mo.

The rice bran extract treated ground pork showed a protective effectthrough the cooking process. It also exhibited a continuing protectiveantioxidant effect over time. This is likely due to the chelatingactivity of the rice bran extract binding the available iron ions. Itmay also bind other metal ions present in the pork. FIG. 10 provides agraphic representation of the results.

Example 7: Rice Bran Extract and Ground Turkey Breast

Turkey breasts were purchased and ground upon request at a localsupermarket. The ground turkey was separated into three treatments:control, STPP, and rice bran extract. Salt brines were made with eachtreatment ingredient and mixed into the ground turkey for four minutes.The ground turkey was then formed into approximately 100 g patties andthe weight recorded. The patties were cooked for 14 minutes at 400° F.The patties were cooled to room temperature and weighed again. Thecooked yield was calculated by dividing the cooked weight by the rawweight.

The results in FIG. 11 show that the rice bran extract performedsimilarly to the STPP treated turkey. Both the STPP and rice branextract treatments were significantly better than the control.

Example 8: Rice Bran Extract and Beef Sausage Patty

Chuck roasts were purchased and ground upon request at a localsupermarket. The ground chuck roast was separated into three treatments:control, STPP, and rice bran extract. Three tests at different weightextension (10, 15, or 20%) were performed. Salt brines were made witheach treatment ingredient and mixed into the ground chuck roast for fourminutes. The ground chuck roast was then formed into approximately 100 gpatties and the weight recorded. The patties were cooked for 14 minutesat 400° F. The patties were cooled to room temperature and weighedagain. The cooked yield was calculated by dividing the cooked weight bythe raw weight.

The rice bran extract performed similarly to the STPP treated chuckroast. In each extension level, both the STPP and rice bran extracttreatments were significantly better than the control whilesignificantly the same within the same level of extension (FIG. 12).

Example 9: Rice Bran Extract and Ham

Ham was injected with a pickle and extended 20% by weight. The pickleconsisted of sea salt, turbinado sugar, celery juice powder, acerolajuice powder, vinegar powder, and the appropriate test ingredient. ThepH was measured for each (Table 3). Hams were vacuum tumbled, stuffedand cooked. Cooked yield was calculated as well as slice yield. Sliceyield was calculated based on the number of intact slices out of thirtyslices. The internal color was measured using the Hunter Lab scale.

TABLE 3 pH of pickle for each treatment. Treatment pH Control 5.58Phosphate 0.45% 6.05 Rice Bran Extract 0.5% 5.75 Rice Bran Extract 1.0%5.83 Rice Bran Extract 1.5% 6.05

Cooked yield showed a significant increase with the addition of ricebran extract (FIG. 13). This shows that the rice bran extract isfunctioning as intended by holding water in the ham. Cooked yieldincreased with increase in concentration of rice bran extract from 0.5%to 1.5% rice bran extract. Each level of rice bran extract wassignificantly different than the control and each other.

The increase in rice bran extract concentration in ham showed a lineardose response in cooked yield. This further illustrates thefunctionality of rice bran extract. FIG. 14 illustrates the linearity ofthe cooked yield as the dose increased.

Mean slicing yield for control was at 75% while the treatmentscontaining phosphate and rice bran extract significantly increased to100% without any loss in slices showing functionality in textureimprovement (FIG. 15).

The texture/hardness was measured by Texture Profile Analysis (TPA).Hardness is the maximum force measured when a sample is compressed. FIG.16 contains the mean hardness data for each treatment. While thehardness was similar across treatments, rice bran extract containingtreatments were slightly higher in hardness.

The internal color of the ham was measured using the Hunter Lab colorspace. In the Hunter Lab system, the L value corresponds with thelightness, a corresponds with red/green, and b with yellow/blue. FIGS.17, 18, and 19 contain the means for each value. The phosphate and ricebran extract treatments were slightly darker than the control.

Treatments were informally evaluated by appearance, texture and taste.Observations are reported in Table 2. Evaluation found all treatments tobe similar with the rice bran extract 1.5% treatment a little dryer thanthe others.

Example 10: Rice Bran Extract and Smoked Sausage

Smoked sausage was made from pork and injected with a pickle containingsea salt, flavorings, turbinado sugar, celery juice powder, acerolajuice powder, vinegar powder, and the appropriate test ingredient.Process and cooking procedures were not provided at this time.

FIG. 20 contains the data for cooked weight yield of the sausages. Thecontrol had the lowest yield. As was observed in ham, the yield amongthe rice bran extract treatments showed a significantly higher cookedyield compared to control demonstrating functionality. The weight yieldwas also significantly different between all treatments in the smokedsausage. Of the rice bran extracts, composition comprising 1.5% ricebran resulted in highest yield.

As in the ham, smoked sausage also displayed a linear dose responseamong the rice bran extract treatments. This can be seen in FIG. 21below.

Texture(hardness) was measured by Texture Profile Analysis (TPA).Hardness is the maximum force measured when a sample is compressed. FIG.22 contains the mean hardness data for each treatment.

The internal color of the smoked sausage was measured using the HunterLab color space. In general, the turkey became slightly darker with theaddition of phosphate or rice bran extract. FIGS. 23-25 show that thesmoked sausage internal Lab values were relatively steady.

Treatments were evaluated the informally for appearance, texture andtaste. Observations are reported in Table 4. Evaluation found alltreatments to be similar with acceptable flavor.

TABLE 4 Informal sensory evaluation of smoked sausage. Treatment RemarksControl Loose texture, exterior appearance rough, flavor acceptablePhosphate 0.45% Tighter texture, smooth and shiny exterior appearance,flavor acceptable Rice Bran Loose texture, exterior appearance rough,flavor Extract 0.5% acceptable Rice Bran Moderate texture, exteriorappearance rough, flavor Extract 1.0% acceptable Rice Bran Firmesttexture of all test treatments, exterior Extract 1.5% appearancesmoother than all other test treatments but not as smooth as phosphatecontrol, flavor acceptable

Example 11: Rice Bran Extract and Turkey

A cured turkey “ham” was also made. Turkey breast was injected with apickle and extended 20% by weight. The pickle consisted of sea salt,turbinado sugar, celery juice powder, acerola juice powder, vinegarpowder, antioxidant, and the appropriate test ingredient. Pickle pH isseen in Table 5. Turkey was vacuum tumbled, stuffed and cooked. Cookedyield was calculated as well as slice yield. Slice yield was calculatedbased on the number of intact slices out of thirty slices.

TABLE 5 pH of pickle for each treatment. Treatment pH Control 7.10 RiceBran Extract 0.5% 6.57 Rice Bran Extract 1.0% 6.52 Rice Bran Extract1.5% 6.47

FIG. 26 shows that the rice bran extract performed better than thecontrol in cooked weight yield. Rice bran extract in turkey showed aslight dose response (FIG. 27), but, not as well as in the ham or smokedsausage. With the exception of rice bran extract 0.5% compared to ricebran extract 1.0%, all treatments were significantly different. Slicingof turkey was superior to control, and matched phosphate at the 1.5%treatment level.

Hardness was measured by Texture Profile Analysis (TPA). Hardness is themaximum force measured when a sample is compressed. FIG. 28 contains themean hardness data and analysis for each treatment. The hardness for allrice bran extract treatments and phosphate were different than thecontrol. Within rice bran extract and phosphate treatments there wasmainly no significant difference.

The internal color of the smoked sausage was measured using the HunterLab color space. In turkey the lightness remained relatively steady(FIGS. 29-31).

Treatments were evaluated informally for appearance, texture and taste.Observations are reported in Table 6. Evaluation found the rice branextract similar to control or phosphate, with some noticeable dryness inthe rice bran extract 1.5% treatment.

TABLE 6 Informal sensory evaluation of turkey. Treatment Remarks ControlSoftest texture, typical flavor, appearance similar to all treatmentsPhosphate 0.45% Firmer texture than other control, typical flavor,appearance similar to all treatments Rice Bran Extract 0.5% Sufficientbind, good flavor, appearance similar to all treatments Rice BranExtract 1.0% Sufficient bind, a bit dry, good flavor, appearance similarto all treatments Rice Bran Extract 1.5% Sufficient bind a little drierthan other treatments, appearance similar to all treatments

Example 12: Rice Bran Extract and Hot Dogs

It is desirable to retain water in emulsified meat products, such as hotdogs, as well. Beef 85s was passed through a kidney plate followed by a½″ plate. Beef 50s was also processed in the same manner. The beef 85swas mixed with salt, sodium nitrite, and half of the ice/water. Eithersodium phosphate, rice bran extract (0.5%, 1.0%, or 1.5%), or nothingwas added. This was held overnight in the cooler. This lean mixture waschopped in a bowl chopper. Then the beef 50s, mustard, spice,antimicrobial, and remaining half of ice/water was added and an emulsioncreated. The emulsion was stuffed into cellulose casings. A standardcook program was used to cook the hot dogs, then cooled and casingsremoved. They were placed in the cooler for storage.

Yield

The percent cooked weight yield of the hot dogs was calculated bydividing the pre-cooked weight by the cooked weight and multiplying by100. The rice bran extract treated hot dogs were significantly higher inweight yield than the control (FIG. 32). The 1.0% and 1.5% rice branextract treated hot dogs were as good as, or better than the STPPtreated hot dogs. In the case of the 1.0% rice bran extract treatment,the weight yield was significantly higher than the phosphate treated hotdogs. The 1.5% rice bran extract treated hot dogs had the same weightyield as phosphate treated hot dogs.

Hardness

The texture/hardness was measured by Texture Profile Analysis (TPA).Hardness is the maximum force measured when a sample is compressed. FIG.33 contains the mean hardness data and analysis for each treatment. Thehardness for all rice bran extract treatments and phosphate weredifferent than the control. Within rice bran extract treatments therewas no significant difference. There was no significant differencebetween the phosphate and rice bran extract at 1.5%.

Internal Color

The internal color of the smoked sausage was measured using the HunterLab color space. In hot dogs the lightness remained relatively steady(FIGS. 34-36).

The examples set forth above are provided to give those of ordinaryskill in the art with a complete disclosure and description of how tomake and use the preferred embodiments of the compositions, and are notintended to limit the scope of the invention. Modifications of theabove-described modes (for carrying out the invention that are obviousto persons of skill in the art) are intended to be within the scope ofthe following claims. All publications, patents, and patent applicationscited in this specification are incorporated herein by reference as ifeach such publication, patent or patent application were specificallyand individually indicated to be incorporated herein by reference.

What is claimed is:
 1. A composition for treating a meat product orseafood product, the composition comprising a rice bran extract havingbetween about 3% and about 9% (w/w) total phosphorous content, whereinthe rice bran extract is present in a sufficient concentration such thata treatment of a meat product or a seafood product with the rice branextract improves water retention in the meat produce or the seafoodproduct.
 2. The composition of claim 1, wherein the rice bran extractcomprises between about 5% to about 7% (w/w) total phosphorous content.3. The composition of claim 1, wherein the rice bran extract comprisesfrom about 0.003% to about 0.08% (w/w) total calcium content.
 4. Thecomposition of claim 3, wherein the rice bran extract further comprisesone or more of: from about 45% to about 55% (w/w) ash, from about 25% toabout 45% (w/w) carbohydrate, from about 4% to about 12% (w/w) protein,from about 3% to about 10% (w/w) dietary fiber.
 5. The composition ofclaim 3, wherein the rice bran extract further comprises from about 45%to about 55% (w/w) ash, from about 25% to about 45% (w/w) carbohydrate,from about 4% to about 12% (w/w) protein, and from about 3% to about 10%(w/w) dietary fiber.
 6. The composition of claim 3, wherein the ricebran extract comprises less than about 0.2% (w/w) fat.
 7. Thecomposition of claim 3, wherein the rice bran extract comprises fromabout 15% to about 22% (w/w) total sodium content.
 8. The composition ofclaim 3, wherein the rice bran extract comprises between about 1% toabout 12% by weight moisture.
 9. The composition of claim 3, the ricebran extract has 120-150 kcal.
 10. The composition of claim 3, whereinthe meat product or seafood product treated with the rice bran extracthas a cooked weight yield that is at least 5% greater than a controlcomprising an untreated cooked meat product or seafood product.
 11. Acomposition comprising (a) a rice bran extract having between about 3%and about 9% (w/w) total phosphorous content and (b) a natural curingagent comprising a nitrite source, wherein the rice bran extract ispresent in a sufficient concentration such that a treatment of a meatproduct or a seafood product with the rice bran extract improves waterretention in the meat produce or the seafood product.
 12. Thecomposition of claim 11 comprising from about 45% (w/w) to about 70%(w/w) rice bran extract, from about 10% (w/w) to about 30% (w/w) nitritesource, and from about 1% (w/w) to about 40% (w/w) sea salt.
 13. Thecomposition of claim 12 comprising 50% (w/w) rice bran extract, 27.8%nitrite source, and 20.8% sea salt.